Borlotti Beans

What Are Borlotti Beans?

Borlotti is a variety of dry bean widely grown in Italy, with reddish speckles over a cream-colored background (Phaseolus vulgaris). In English, it is also known as the “cranberry bean.”

It is closely related to Türkiye’s barbunya beans, a very close variety of the same species; it is known for its speckled skin and chestnut-like, mildly sweet flavor. Most of the speckling fades during cooking.

Nutritional Information for Borlotti Beans

One hundred grams of cooked borlotti beans contains about 127 kcal of energy, 8.9 g of plant protein, and 6.5 g of fiber. It is a source of iron and potassium; values are approximate.

How Should You Eat Borlotti Beans?

With their fiber and plant protein, borlotti beans can be included as part of a balanced diet; they are often served in soups, stews, and salads by people who want to reduce the amount of red meat in their meals.

This information is general; borlotti beans are a food, not a medical treatment.

How to Choose Borlotti Beans

Good borlotti beans should have a distinct speckled pattern, and the beans should be whole and glossy; pale or broken beans are stale.

• The speckled pattern should be distinct and vivid.
• The beans should be whole, smooth, and uniform in size.
• There should be no dust at the bottom of the package.

How to Store Borlotti Beans

Dried borlotti beans can be stored for up to 1 year in a sealed jar in a cool, dark cupboard. Cooked beans stay fresh for 3–4 days in an airtight container in the refrigerator.

Using Borlotti Beans in the Kitchen

Borlotti beans are used most often in Italian soups (for example, pasta e fagioli), stews, and salads; they can directly replace barbunya in nearly any recipe that uses it.

Are Borlotti Beans the Same as Barbunya?

They are different regional names for very closely related varieties of almost the same species; borlotti is the Italian market name, while barbunya is its counterpart in Türkiye. Their appearance, texture, and cooking characteristics largely overlap.

Frequently Asked Questions

Should you soak borlotti beans?

Soaking shortens the cooking time and helps them soften more evenly; they can also be cooked without soaking, but they will take longer.

Why do the speckles on borlotti beans disappear when cooked?

The pigment in the skin largely dissolves in the water as it heats; as a result, cooked borlotti beans usually turn a solid brownish color while retaining their flavor and texture.

What can you use instead of borlotti beans?

Barbunya or pinto beans can be used as substitutes because they have a similar texture and flavor; their cooking times are similar.